Some doughs are super wet like this ciabatta dough, and some are even wetter! It would be almost impossible to knead these in the traditional way without getting in a real sticky mess, so here's the way I do it. No faff, no machine and most importantly no mess!
FAQs
Can you knead wet dough? ›
Kneading a Wet Dough With Stretch and Fold Variations
There's really no difference in the result, so it just depends on which way makes it easier for you to handle the dough. Most recipes for high-hydration dough recommend using olive oil on your hands and on the work surface (or bowl) rather than using flour.
If your dough appears too wet or dry after five minutes of kneading, add more flour or water in 1 teaspoon increments until it forms a cohesive, smooth ball around the blade. An overly wet loaf will result in a sunken middle, and one that's too dry will yield a small, dense brick.
How do you knead high hydration pizza dough? ›Some people oil their work surface and lightly oil their hands during kneading or folding. Some people lightly wet their hands. I prefer to use my hands dry, with maybe a bit of flour. Test different methods and see what works for you.
How to fix sticky dough without flour? ›Oil does as well and is better suited for keeping the dough from sticking to a bowl or rising container than water is. Water is more readily absorbed. Paul Hollywood shows how using oil instead of flour to knead bread, which helps keep the texture of the dough consistent.
Can you over knead bread dough? ›Over-kneaded dough will also tear more quickly, as the gluten strands in the dough have become so tight they easily break under pressure. If you believe that your dough is slightly over-kneaded, try allowing it to rise a little longer before shaping it into a loaf.
Why do you spray water on bread dough? ›This little cheat compliments another great hack – covering the dough in the oven with a cake tin or lid. Wetting the dough causes the surface to steam. Covering it traps the moisture. This partnership stops the bread from drying out on the surface in the hot air of the oven and forming a premature crust.
Do you knead high hydration dough longer? ›Kneading time is directly affected by hydration. The more water in your dough the more time you will have to spend kneading it to get sufficient gluten development.
What is the best technique for kneading? ›Method
- Place the dough on a lightly floured work surface.
- Fold the dough onto itself and give it a quarter turn.
- Using the heel of your hand, push the dough forward.
- Fold the stretched dough over itself and give it a quarter turn again.
- Push the dough again with the heel of your hand, fold and turn.
Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.
How do you increase moisture in dough? ›Hydration can be adjusted at any point. It's something that professional bakers adjust in small degrees while mixing; we add a little water if a dough feels “thirsty” or hold some if necessary, depending on the season or flour composition.
How do you reduce moisture in bread? ›
Put it cut-side down on a clean kitchen counter and let its thick crust protect the interior. It will dry out somewhat, but less than you may expect. King Arthur Flour explains: "A round loaf has less surface area than a longer loaf, limiting moisture evaporation.